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Baked Pumpkin Custard

Baked Pumpkin Custard

"Skip the crust and try this recipe for Pumpkin Custard with walnut topping. This recipe boasts fewer calories and less saturated fat than traditional pumpkin pie."
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Ingredients

1 h 30 m servings 234 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins. Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling. Alternately, coat 6 ramekins, each about six-ounce capacity, with nonstick cooking spray.
  2. Preheat the oven to 450 degrees F.
  3. In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a whisk or spoon until evenly blended. Add the eggs and pumpkin puree and beat until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
  4. If you are using pumpkins, divide the filling among them, pouring about 1/2 cup into each. Place the pumpkins on a parchment-lined shallow baking pan, with their tops next to them. Bake for 15 minutes, then reduce the heat to 350 degrees F and continue baking about 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them. If you are using ramekins, pour about 1/2 cup of filling into each. Place the ramekins on a shallow baking pan. Bake for 10 minutes, then reduce the heat to 325 degrees F and bake about 25 minutes more, or until a knife inserted in the filling comes out clean, or almost clean.
  5. Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins). Serve the custards warm, sprinkle each with 1 tablespoon of walnuts. Accompany with sweetened whipped cream, if desired. The pumpkin lids may be placed atop the pumpkins, or at a jaunty angle along side.

Footnotes

  • These crustless, individual custards can be baked either in small, hollowed-out pumpkins or in ramekins. Instructions for both methods are given.

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Reviews

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I served this recipe last night. Friends and family were very impressed. They marveled at the very idea of filling pumpkins and loved the flavor. I encourage you to leave a head space of 1/4-...

I needed to bake just a little longer (maybe 5 minutes). It was delicious, but I would have liked a little more of a custard texture/flavor to it. Still, I'll make it again!

This is just the recipe for Pumpkin Pie on the Libby's Pumpkin Cans without using a pie shell. You might try more egg and milk for a slightly smoother texture.